When I was a kid I had a passionate dislike for tomatoes~ mostly due to the fact that I’d a horrible allerigic reaction to them around the age of 6… resulting in being rushed to the hospital PLUS getting a BIG ole shot in the be-hinnie! Ugh. The memory still haunts me to this very day.
Needless to say, my relationship with tomatoes didn’t have the happiest of beginnings. Over time we’d learned to tolerate each other and by my late 20’s there was definately a thing going on. Me and tomatoes are all kinds of happy with each other now… especially those sweet heirloom and sunburst varieties growing out in my garden.
Which brings us to the question of how to use the abundance of tomatoes growing happily in our gardens…
Roasted Tomato Soup is a deliciously savory answer to that dilemma 🙂
- 12 large, about 4 pounds tomatoes, stemmed and quartered
- 1/2 cup extra-virgin olive oil, divided
- 1/4 cup balsamic vinegar
- 12 large garlic cloves, peeled
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 cup chopped yellow onion
- 2 cups lightly packed fresh basil leaves
- 3 cups cold water with 4 chicken bouillon cubes
- 1/8 tsp crusted red pepper flakes
- 1 tsp thyme
- 1/2 C light sour cream
- 1/4 chives, chopped
- Preheat the oven to 450 to 500 degrees.
- Prepare the tomatoes.
- In a large bowl, mix the tomatoes, 1/4 cup of the oil, the vinegar, garlic, salt and pepper, to taste. Spread the tomatoes out on a non-reactive baking sheet.
- Roast the tomatoes in the oven until very dark in spots, 35 to 40 minutes.
- Remove and allow to cool a bit.
- In a large saucepan over medium heat, combine remaining 1/4 cup oil, the onions, and a pinch of salt.
- Cook until the onions are very soft, 8 to 10 minutes, stirring occasionally.
- Add the 2 cups of basil leaves and sauté with the onions for about 1 minute.
- Add the roasted tomatoes, water, red pepper flakes, and thyme to the saucepan.
- Bring the mixture to a simmer and cook for 10 minutes.
- Season with salt and pepper, to taste.
- Puree the tomato mixture in a blender.
- The mixture should be very smooth.
- You should have about 8 cups.
- When ready to serve, pour the soup into a medium saucepan and bring it to a slow simmer over medium heat.
- Serve the soup with a dollop of sour cream and chives, if desired.
* This recipe is from my BFF, Carol Ray 🙂
Roasted Tomato Soup combines all of those Italian favorites… basil, thyme, olive oil, and of course tomato!
I just returned last night from a wonderful trip to Seattle which was fun filled with Girard events and the International Food Bloggers Conference.
Be sure to stay tuned in… I’ll be sharing all the fun times we had at the Girard’s Culinary Collective in the very near future 🙂